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EC247 Slaughtering Hogs and Cutting Pork on the Farm

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EC247 Slaughtering Hogs and Cutting Pork on the Farm University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 1959 EC247 Slaughtering Hogs and Cutting Pork on the Farm Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist "EC247 Slaughtering Hogs and Cutting Pork on the Farm" (1959). Historical Materials from University of Nebraska-Lincoln Extension. 2167. https://digitalcommons.unl.edu/extensionhist/2167 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. A~r<I )'i·J~? %£ EC 247 £7 51-d-5faughtering Hogs and Cutting Pork on the Farm E X TENSION SERVICE UNIVERSITY OF NEBRASKA COLLEGE OF AGRICULTURE AND U . S . DEPARTM E NT OF AGRICU'L TURE COOPERATI NG W . V. LAM BERT, DIRECTOR E. W . JANI KE, ASSOC. DIRECTOR CONTENTS Selecting the Animal.. 3 Emergency Curing Measures 21 Equipment Needed . 4 Soaking ........... ...... ........... .. .... 22 Smoking . 22 Slaughtering 5 Smoking Preparations . 22 Scalding ... 5 Dressing 7 Aging .. 22 \.Vorking up Viscera ll Chilling 12 Freezer Storage 23 Pork Cutting .. 13 Canning ....... .. ..... .. ...... .. 24 The Ham ................. 14 The Shoulder .. ... .. ... ... 15 Edible Byproducts ..... .. .... .. .. 24 The Loin 16 Head Cheese ................ .. 24 The Bacon 17 Liver Sausage 24 Sausage 17 Scrapple 24 Lard 18 Retail Cutting ....... .. ...... .... ....... 25 feat Curing 19 The Ham ........................ .... 25 The Brine Cure 20 The Picnic Shoulder 25 Curing Temperature 20 The Shoulder Butt... 25 Overhauling 20 The Loin 25 Curing Time 20 Trichinosis 25 The Dry Cure 21 Curing time ....... ..... .. 21 Rules for Safety . 27 Acknowledgments This circular has been prepared for the use of farm families who slaughter and process their own pork. The methods suggested are followed in slaughtering and meat cutting demonstrations arranged by County Extension Agents, Home Demonstration Agents and live­ stock specialists of the Agricultural Extension Service. These recom­ mendations are based upon the experiences of the writer in conducting many such demonstrations throughout Nebraska. The writer acknowledges with thanks the helpful suggestions of Professor Charles H. Adams of the Animal Husbandry Department. The illustrations used in this bulletin were made for the Morton Salt Company at the University of Nebraska and are used with their kind permission. 1943-20M 1959- 5M 2 Slaughtering Hogs And Cutting Pork on the Farm Meat is perishable. It may be broken down by bacteria molds and enzymes. Therefore meat must be handled cleanly. Slaughtering or cutting should not be done in muddy or dusty areas and the meat should not be handled with soiled hands or equipment. Unless re­ frigeration is avail able, do not slaughter except when temperatures get reasonably close to freezing at night. It is a good plan to slaughter jn the afternoon so the carcass may chill overnight and be cut up the following day. Selecting the Animal Only healthy animals should be slaughtered. Where there is a question regarding wholesomeness, secure the advice of a veterinarian. Meat type hogs weighing 200-225 pounds are most acceptable for home slaughter. The cuts are lighter and leaner and better suited to the needs of the average family. Hogs of this weight are easier to handle, chill more quickly and the cuts may be cured more readily. Hogs should be kept off feed overnight before slaughter but should be given free access to water. Hogs handled in this manner are more easily dressed. Fig. 1. Good tools make the job easier. A-candlestick or bell scraper, B-hook, C­ cleaver, D-steel, E-skinning knife, F-boning knife, G-steak knife, H-dairy thermometer, M-saw. 3 Little Equipment Needed The equipment needed is relatively simple. It should be as­ sembled and checked to see that it is ready for use (Fig. l ). Several well-sharpened knives are most important. A whet stone and a steel to sharpen and smooth the cutting edges of the knives are desirable. A meat saw is useful although a wood saw may be used. A cleaver or a hand ax or hatchet is needed if chops are to be cut. The use of these instruments should be reduced to the minimum for bone splinters are very annoying. If the hogs are to be scalded, a large kettle or several wash boilers for heating water are necessary. If live steam is available, the water may be heated by running a steam hose into a barrel or tank of water. To scald small hogs a barrel is adequate. Set the barrel on a slant at one end of a bench, the lower edge of the barrel being set into the ground and the barrel supported with sacks of sand or dirt (See Fig. 4). A third of a barrel of water is enough to scald a single small pig. A stock tank is excellent where a number of hogs are to be scalded. '-\There a hoist is to be used for scalding, the barrel may be set upright under a scaffold or a tree limb. A dairy thermometer will take the guess work out of scalding. Candlestick or bell hog scrapers are good for removing the bristles, although a corn knife will do the job. Some means of hanging the hog should be provided. A timber about seven feet from the gTouncl is adequate although a substantial tree limb may serve to good ad- Fig. 2. The back of the knife crowds the underside o( the breastbone. A downward cut splits the forking veins and arteries. 4 Fig. 3. With the pig squarely on his back, the incision is made just in front of the breastbone. vantage. .-\ chain hoist or wire stretcher will save much back work. A short cultivator singletree makes a very satisfactory gambrel. Slaughtering Usually the pig is turned squarely on his back, the holder stands immediately back of the shoulders supporting the pig with the calves of his legs. The fore legs are grasped by the holder and forced back­ ward. The sticker bears down on the hog's chin with his left hand. He makes a short incision in front of the breastbone squarely in the center. The back of the knife is permitted to slide under the breast­ bone, after which a cut downward is made (See Figs. 2 and 3). This severs the forking veins and arteries which lie immediately beneath the breastbone. After sticking, the pig should be turned so the head is down hill so that the blood drains out more rapidly. If desired, the pig may be suspended by a chain looped around one hind leg. Blood clots should be removed with cold water before scalding. Scalding Hogs may be scalded at temperatures as low as 140°F. On the farm somewhat higher temperatures are needed, especially on a cold day or where a metal barrel is used. Where temperatures can be closely con­ trolled, 146°F is usually very good. However, under field conditions, it may be necessary to begin scalding at temperatures as high as 150 or 155 °F. Too hig-h a temperature may "set" the hair while too low a temperature will not let the bristles "slip." Where a barrel is used for scalding, it is preferable to scald the head end first while the hind legs are still dry and furnish a good hand hold. The hog is plunged 5 Fig. 4. The head end of the pig is scalded first while the hind legs are dry. up and clown in the barrel, turning it from side to side and permitting it to "air" from time to time. When the bristles on the front end "slip" easily, the hog is reversed and a bale hook placed in the lower jaw. \!\lith the addition of a little hot water, two hogs generally can be scalded with one batch of water, although there must be enough help to scrape and scald at the same time. The addition of a little soap, lye, or wood ashes to the water facilitates scalding. Only enough should be added to soften or "break" the water. Too much will turn the skin brown. Hogs scald best in Fig. 5. Bell scrapers are convenient (or scraping. 6 Fig. 6. The gambreling incision is made squarely in the center of the back leg beginning between the dewclaws. cold weather. Scalding is usually difficult in the early fall and after the last frost. Mangy pigs are difficult to scald. Immediately after scalding begin scraping (Fig. 5). Scrape with the grain of the hair. Since the head and the legs cool rapidly, do these parts first. A dash of hot water from time to time facilitates the scrap­ ing process. After the hog has been "roughed out" he may be wet down and the scraper placed against the skin in a flat position and moved in a rotary manner. The suction created removes most of the dirt from the skin. A pail of water and a scrub brush will clean the rest after which the hog is shaved with a sharp knife. The gambrels are cut on the hind legs by splitting upwards from the dew-claws. This will expose the tendons, which can be fastened in the hooks of the singletree for hanging (Fig. 6). The carcass should he hung up and washed with warm and then cold water. Some prefer to skin hogs, eliminating the need for scalding equip­ ment. Skinning is a tedious job for a beginner. Skinned hogs are not as attractive as scalded ones. They become soiled more readily and it is questionable whether skinned cuts keep as well.
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